Fudge-Glazed Cheesecake with Praline Sauce

This luscious cheesecake with chocolate, caramel and pecans was inspired by the popular "turtle" candies.

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Servings 16

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ingredients 11
Prep Time 30 min
Total Time 6 hr 15 min

Ingredients

Crust

1: cup crushed creme-filled chocolate sandwich cookies (10 cookies)

1/4: cup chopped pecans

1: tablespoon margarine or butter, melted

Filling

2: (8-oz.) pkg. cream cheese, softened

1/2: cup sugar

1/4: cup whipping cream

2: eggs

Glaze

2: oz. semi-sweet chocolate, cut up

2: tablespoons whipping cream

Sauce

1: cup caramel ice cream topping

1/2: cup pecan halves, toasted*

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Directions

1 Heat oven to 325°F. Line 8 or 9-inch round cake pan with foil. In large bowl, combine all crust ingredients; mix well. Press in bottom of foil-lined pan. Bake at 325°F. for 8 minutes.
2 Meanwhile, in large bowl, beat cream cheese until smooth and creamy. Gradually beat in sugar and cream. Add eggs 1 at a time, beating well after each addition. Pour into partially baked crust.
3 Bake at 325°F. for 35 to 45 minutes or until center is set. Cool in pan on wire rack for 1 hour or until completely cooled.
4 In small saucepan, combine glaze ingredients; cook over very low heat until chocolate is melted, stirring constantly. Spread over cheesecake. Cover; refrigerate at least 4 hours or overnight.
5 Just before serving, in small bowl, combine sauce ingredients; mix well. To serve, lift foil-lined cheesecake from pan; remove foil. Place cheesecake on serving plate; cut into wedges. Serve with sauce. Store in refrigerator.